Cajun Pasta Carnivale

Cajun Pasta Carnivale combines chicken, shrimp and Andouille sausage with jambalaya pasta in a creamy sauce.
Cajun Pasta Carnivale

Cajun Pasta Carnivale

By Sue Lau | Palatable Pastime

This week with the Sunday Supper group I am posting a recipe for pasta jambalaya using a 6-color tracconi pasta which I think gives it a much more festive feel than tagliatelle, hence the name Carnivale.

Cajun Pasta Carnivale

It is in some ways similar to Cajun chicken pasta but has a bit more to it. If you like the chicken pasta you are sure to like this. It had characteristics of jambalaya but with a Cajun spiced alfredo sauce.

Cajun Pasta Carnivale

Cajun Pasta Carnivale

  • Servings: 8
  • Difficulty: moderate
  • Print

Cajun Pasta Carnivale


  • 1 pound uncooked 6-colore tacconi  pasta (may sub  broken lasagna, mafalda, or tagliatelle)
  • 4 tablespoons butter
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large onion, cut into slivers
  • 6 cloves garlic, sliced
  • 12 ounces Andouille smoked sausage, sliced
  • 12 ounces sliced boneless chicken breast
  • 2 tablespoons Cajun seasoning
  • salt and black pepper to taste
  • 1 pint fresh cherry tomatoes, halved
  • 8 ounces peeled deveined shrimp
  • 1/4 cup Chardonnay or other dry white wine
  • 6 green onions, chopped
  • 2 tablespoons chopped Italian parsley
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese


  1. Cook pasta in boiling salted water according to package directions; drain.
  2. Heat butter in a large wok skillet.
  3. Saute peppers, onions, garlic, sausage, chicken, Cajun seasoning, salt and pepper until the chicken is cooked through.
  4. Add tomatoes, shrimp and wine to the pan and cook until tomatoes soften and shrimp curls.
  5. Stir in green onions,  parsley, and heavy cream, cooking until hot but do not boil.
  6. Toss sauce with pasta and stir in the Parmesan cheese.

From the kitchen of

Cajun Pasta Carnivale

Sunday Supper

It’s Mardis Gras Time!

Mardis Gras


Main Dishes




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